Love this message from my friend Stephanie.
"I gave the girls some of your carrots for a snack last week and Sophie asked me if I put sugar on them. I said no. She asked why they tasted so sweet then. I told her that when you grow food the right way in good soil, your food tastes better. They kept coming back for more until I finally told them they couldn't eat them all."
In your share this week:
- Yukon Gold potatoes
- yellow Walla Walla onions
- red onions
- dill - last of the season
- Swiss chard
- golden beets
- French fillet beans - Afton
- broccoli - Jackson
- cauliflower - Afton, Alpine, Smoot
- head cabbage - Jackson
I apologize for not washing the beets. (I draw the line at washing produce in the snow.) We've harvested, washed and packaged veggies this week in a nearly constant drizzle of one type or another and have done our best under the circumstances. Hope you will understand that we are leaving a final wash and inspection for you to do in your own warm homes.
We had a great potato harvest day last Friday! My original plan was to dig potatoes on Saturday so I could visit with parents who came to visit for a few days. But as I kept watch on the weather I realized waiting until Saturday was just too risky. So I contacted our crew of help and switched the work to Friday morning. With the help of my dad, our dog "Duke", and several other workshares, we dug our three long rows of Yukon Gold potatoes in 4 hours. (Only one row of Red Norlands is still in the ground, which we hope to get out this weekend.)
Then on Saturday, as it rained and rained all day, we were able to clean and sort the rest of our garlic crop. Next steps for the garlic is to sort for the biggest and best bulbs, break them into pieces, cull out anything moldy or otherwise rotten, and then figure out a way to store thousands of individual cloves with plenty of dry, circulating ventilation until planting time (unfortunately, humidity levels are high, again). Our 2014 season started with my embarrassing realization that we'd planted nearly double the amount of garlic as usual (I still have no idea what I was thinking that day), and here we are at planting time hoping there is enough quality "seed" to plant so we can be back to a great crop next year, without having to buy expensive replacement seed. This season, we've spent double or triple the amount of time salvaging our garlic crop - sorting out a lot of rotten bulbs, and giving only two 1 pound shares to the CSA members. So disappointing. Rumor is that we are better off than other local farms. I am so grateful for the "mistake" of planting "too much" that is saving us from a complete crop failure. Beautiful serendipity!
It's also wonderful to me that our chard and kale plants are giving us their bounty into October. I love having fresh greens all the way through the end of the season.
Speaking of the end of the season, October 15th will be our last CSA delivery for 2014. Another great year with 22 weeks of fresh, organic, locally grown produce (in this crazy Wyoming weather)! We have a lot to be proud of and we are very grateful for our great workshares and volunteers who have been with us each and every week since April to make this possible! There's still a lot of food to harvest these two more weeks. We will be busy until the end! And then still busy after that...
Have a great week and ENJOY your veggies! Especially those sweet carrots!